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Tangy onion cucumber salad with fresh herbs in a white bowl, overhead view

Tangy Onion Cucumber Salad with Fresh Herbs

This bold and indulgent cucumber salad is loaded with crunchy onions, fresh herbs, and a tangy dressing that wakes up your taste buds. Perfect for summer barbecues or a quick side dish.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3 medium Persian cucumbers
  • 1 medium red onion
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup fresh mint leaves finely chopped (optional)
  • 1/3 cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Slice the cucumbers into thin rounds, about 1/8-inch thick. A mandoline works best for even slices. Place in a large bowl.
  2. Halve the red onion lengthwise, then slice thinly crosswise into half-moons. Add to the bowl with cucumbers.
  3. Add the chopped dill, parsley, and mint (if using) to the bowl.
  4. In a small jar or bowl, combine the apple cider vinegar, olive oil, honey, salt, black pepper, and red pepper flakes. Shake or whisk until well blended.
  5. Pour the dressing over the cucumber mixture and toss gently with a spatula or your hands until everything is evenly coated.
  6. Let the salad rest at room temperature for at least 10 minutes before serving to allow flavors to meld. For best results, refrigerate for up to 2 hours. Serve cold or at room temperature.